Steak with Peppercorn Sauce (Print Version)

Tender beef steaks served with a creamy, flavorful peppercorn sauce for an indulgent main dish.

# What You Need:

→ Steaks

01 - 2 boneless beef steaks (7-9 oz each), such as ribeye, sirloin, or filet mignon
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Peppercorn Sauce

05 - 2 tablespoons whole black peppercorns, lightly crushed
06 - 2 tablespoons unsalted butter
07 - 1 small shallot, finely chopped
08 - 1/3 cup brandy or cognac
09 - 1/2 cup beef stock
10 - 1/2 cup heavy cream
11 - Salt, to taste

# How to Make It:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat steaks dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add steaks to the skillet and sear for 2-4 minutes per side, depending on desired doneness. For medium-rare, aim for an internal temperature of 130°F.
03 - Transfer steaks to a plate, tent loosely with foil, and let rest while you prepare the sauce.
04 - Reduce heat to medium. Add butter to the same skillet. Once melted, add crushed peppercorns and shallot. Sauté for 1-2 minutes until fragrant and the shallot is softened.
05 - Carefully add brandy or cognac. Flambé if desired or let the alcohol cook off for about 1 minute, scraping up any browned bits from the pan.
06 - Pour in beef stock, bring to a simmer, and reduce by half, about 3 minutes. Stir in heavy cream, simmer for another 2-3 minutes until slightly thickened. Season with salt to taste.
07 - Return steaks to the skillet for 1 minute to warm and coat with sauce, or plate steaks and spoon sauce generously over the top.

# Expert Hints:

01 -
  • The sauce transforms an ordinary Tuesday into something that feels like a celebration
  • Restaurant results are entirely achievable in your own kitchen with just a few tricks
02 -
  • Cold steaks cook unevenly and never develop that perfect crust
  • The sauce looks thin right up until the moment it suddenly thickens. Have patience.
03 -
  • A cast-iron skillet holds heat better and gives you superior browning
  • If the sauce splits, whisk in a teaspoon of cold butter off the heat

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